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The Sauce (I heaping tablespoonful)

I heaping tablespoonful of gelatine I pint of cream Yolks of three eggs I teaspoonful of vanilla 1/4 cup of pulverized sugar Cover the gelatine with a little cold water, and soak a half hour. Put the cream on to boil in a farina boiler. Beat the eggs and sugar together until light, add them to the boiling cream, stir until it thickens (about one minute), add the gelatine, stir until dissolved; take from the fire, add the vanilla, and (if you use it) two tablespoonfuls of brandy and four of sherry. Stand it away in a cold place until wanted. it.

If you have not a round mould, use the freezer to mould ICED CAKE WITH A COMPOTE OF STRAWBERRIES